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Desserts

Banbury tarts

Banbury tarts
Glenn Koenig / Los Angeles Times

Holiday cookies can be divided into two categories. There are the picture-perfect cookies we see in the glossy magazines, the ones that make us oooh and ahhh over their dazzling designs and festive colors and look too pretty to eat. ... Read more

Total time: 1 hour, 15 minutes | Makes about 5 dozen cookies
  • 1 1/2 cups (3 sticks) butter
  • 1 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • Seedless jelly or jam (preferably currant or raspberry)

Step 1Heat the oven to 375 degrees.

Step 2In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the egg yolks, then the vanilla. Slowly beat in the flour until combined and smooth to form the dough (the dough will be a bit stiff at the end, and you may need to add the last cup of flour by hand).

Step 3Form the dough into small balls and make a depression in the middle with your thumb. Spoon a teaspoon or so of jelly in the depression. Space the cookies about 2 inches apart on a baking sheet and bake until lightly browned, about 15 minutes.

Note: Submitted by Jacqueline Shubitowski of Sherman Oaks.

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